PHYSICAL AND SENSORY PROPERTIES OF CHICKEN PATTIES MADE WITH VARIOUS LEVELS OF FAT AND SKIN

被引：4
作者：
BUYCK, MJ
SEIDEMAN, SC
QUENZER, NM
DONNELLY, LS
机构：
[1] S DAKOTA STATE UNIV,DEPT ANIM SCI,S DAKOTA AGR EXPT STN,BROOKINGS,SD 57007
[2] S DAKOTA STATE UNIV,DEPT NUTR & FOOD SCI,S DAKOTA AGR EXPT STN,BROOKINGS,SD 57007
来源：
JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 03期
关键词：
D O I：
10.4315/0362-028X-45.3.214
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：214 / &
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